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Yum!! This is for the recipe, not the method, as I used my own method (heat to barely boiling, cool to 115 degrees, place in crockpot insert and wrap in towels). Just like it says, the honey really mellows it deliciously. I only let it sit for 4 hours, and it was thick and creamy, with a silky texture. I've found my "keeper" yogurt recipe!

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mich26 March 18, 2010

This is the third time I've tried making yogurt (with different recipes). The others were too runny, but this one set up perfectly. I used a long, wrap around type heating pad wrapped around the bowl and in a soup kettle with a heavy towel over the top and let it set for 5 hours. As near as I can figure, it cost about 70 cents to make a big container (one that usually costs almost $3.00 for store bought). Thanks for sharing a great recipe - one I will be using from now on.

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Connie Lea October 05, 2009

I love making my own yogurt- but usually I have to let it drain overnight to get the thickness I like. This set up so well, I think it only took about two hours to strain out the whey!

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Blue Eyes Willow February 18, 2008

I love this recipe. I don't use a heating pad, I just use the ceramic insert of my crock pot and wrap it in a towel, then I place it inside the oven and let it sit overnight. Thank you for posting this.

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Mami J October 10, 2009

I used my yogurt maker. I decided to start making my own yogurt because of all the extras you get in store bought yogurt. All the yogurt at my local store has aspertame now, which gives me horrid nightmares. And now I don't have to toss those plastic tubs into the landfill. I used hormone free milk from my local dairy, if you can get the hormone free the taste is far superior. Much richer and works better in recipes like this. And I used local produced raw honey. I used half a cup of powdered milk. And active culture yogurt starter from my local health food store. It's just like using bread yeast. Even using more expensive ingredients the price was half what store bought yogurt costs. And the result was heavenly. This is a simple process that gives superior results. And I am surprised at how the cost savings adds up. The taste is wonderful and it works better in recipes calling for yogurt.

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Gardenforhealth January 29, 2008

made this when i first saw the show and it was good - much better than store bought. i use raw milk.

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Texas Wren January 22, 2008

I used my yogurt maker to incubate the yogurt. It turned out very well. The more powdered milk you add the thicker it will be. I used 1 c. of powdered milk. I only had it in the yogurt maker for 4 hours then it was done. We eat it with fresh blueberries from the garden. Also with bananas & vanilla. Oh if it's too tart add sugar when it's done. I usually add 1 or 2 tablespoons.

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Bramble2012 June 29, 2005

This ingredient list made the smoothest, creamiest, tastiest yogurt. I have to admit I used a thermos to incubate the yogurt as in DiB's #9955 rather than this heating pad method. I left the yogurt inside the thermos on the counter for 11 hours and then refrigerated overnight. The combination of these two recipes made one outstanding looking/tasting and easy to make yogurt. The texture is thinner than most purchased yogurts and is the only feature I hope to improve on with practise.

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sugarpea January 16, 2005
Yogurt, Homemade, from Good Eats, Alton Brown